Pumpkin Ravioli with Sage Butter

This wasn’t as awful as I thought it would be. I’m no fan of pumpkin spice anything, except pumpkin pie. This was my first ever attempt at ravioli and they were quite good. The crispy sage chips are amazing!

Pumpkin Ravioli with Sage butter

For the filling:

1-lb. (500-g.) piece Cheese or Sugar Pie pumpkin, calabaza or butternut squash, seeds and strings removed (or 2 cups pumpkin puree)

1 egg yolk, lightly beaten

2 Tbs. grated Parmigiano-Reggiano or grana padano cheese

1/4 tsp. freshly grated nutmeg

1/4 tsp. fine sea salt

1 to 2 Tbs. dried bread crumbs

1 1/4 lb. egg pasta

5 Tbs. unsalted butter, clarified (see tip below)

12 large fresh sage leaves

2 Tbs. kosher salt

Grated Parmigiano-Reggiano cheese for serving

 

To make the filling, preheat an oven to 400ºF (200ºC).

Prick the pumpkin with a fork before roasting to help evaporate the moisture. Place the pumpkin directly on the oven rack and roast until tender when pierced with the tip of a knife, 45 to 50 minutes.

When the pumpkin is cool enough to handle, scrape the flesh from the peel; transfer to a food processor and process until smooth.

Transfer the pumpkin puree to a bowl. Add the egg yolk, cheese, nutmeg and sea salt. Mix well, adding the bread crumbs as needed to bind the ingredients into a cohesive mixture. Cover the filling and set aside.

Using a pasta machine or a floured rolling pin, roll out the pasta dough 1/32 inch (1 mm.) thick, then fill and cut the ravioli.

Pour the clarified butter into a small fry pan and place over low heat. Add the sage leaves and heat until the butter is saturated with the flavor of the sage, 3 to 4 minutes. Remove from the heat and cover to keep warm.

In a large pot over high heat, bring 5 quarts water to a rapid boil. Add the kosher salt, gently drop in half of the ravioli and cover the pot. When the water returns to a boil, uncover and cook, stirring gently occasionally and reducing the heat as needed to prevent the ravioli from knocking against one another and breaking. The total cooking time should be 3 to 5 minutes. To test for doneness, transfer a single raviolo to a cutting board and cut off a corner with a paring knife; if the pasta looks cooked through and the corner tastes tender, the pasta is done. Using a large slotted spoon, lift out the ravioli, allowing a little of the water to cling to them so they remain moist, and transfer to a warmed large, shallow serving bowl; cover the bowl to keep the ravioli warm. Repeat to cook the remaining ravioli.

Drizzle the sage butter over the ravioli and serve immediately. Pass the cheese at the table. Serves 4.

~ by accordingtoleanne on October 21, 2015.

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